Ingredients
| 4 | tablespoons five-spice powder |
| 4 | tablespoons coarse ground black pepper |
| ¼ | cup toasted sesame oil |
| ¼ | cup Mischiu (Chinese rice wine) |
| ¼ | cup hoisin sauce |
| ¼ | cup dark brown sugar |
| ¼ | cup honey |
| 2 | tablespoons soy sauce |
| 2 | tablespoons minced garlic |
| 2 | tablespoons beet powder |
| 1 | (12 to 14-pound) JENNIE-O® Fresh All Natural* Young Turkey *Minimally processed. No artificial ingredients, thawed if frozen |
Directions
In bowl, combine five-spice powder and black pepper.
In another bowl, whisk together remaining brine ingredients.
Season cavity of turkey with half of the five-spice powder mixture.
Stir remaining five-spice powder mixture into brine mixture. Reserve 1 cup of brine to baste turkey. Cover. Refrigerate.
Wearing gloves, rub turkey with remaining brine.
Place turkey in large zip top bag and expel any air before sealing. Allow to brine refrigerated 8 to 24 hours.
Roast turkey at 325°F, basting frequently with reserved brine (thinned out with a bit of water if necessary) 4¼ to 4¾ hours or until turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
Chef’s Tip for Smoking Turkey Legs, Thighs and Split Breasts:
This recipe can also be made using turkey legs, turkey thighs and a split turkey breast. Using parts instead of the whole turkey cuts the marinating time down; 12 to 18 hours producing a flavorful turkey. Just reduce the amount of five-spice powder and black pepper to 2 tablespoons each and stir into the remaining brine ingredients. Roast turkey parts on two rimmed baking pans at 375°, basting frequently with reserved marinade and rotating pans on rack, 1 hour to 1 hour 15 minutes, or until meat thermometer inserted into the thickest part of the breast registers 165°F.
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